Wednesday, September 17, 2008

Apparently, it’s still winter here – after a week of 33ºC (91.4ºF) days, we’ve been having much colder ones.

I know that tomatoes are much tastier in the summer, but I would never be able to wait that long to make Pille’s wonderful tart. Would you? :)The only change I made was to use fresh oregano instead of thyme - just because I happen to grow it.

I used to have a hard time digesting garlic but is all in the past now: my friend Clarice told me to remove the central root off the garlic cloves before using them and it has worked like a charm.

Oh, and a little side note: remember my sake panna cotta? It was the most voted recipe on the event I made it for! Yay! :D

Roll out the puff pastry to 30x40 cm rectangle and place on a slightly oiled baking sheet. Carefully score a line about 1 cm from the edge along the pastry, but do not cut through! This will help the filling to stay inside the pastry and the edges to puff up nicely.

Mix the goat cheese, minced garlic, oregano leaves, salt and pepper in a small bowl. Spread the mixture evenly on the puff pastry sheet (remaining inside the scored line).Cut the tomatoes into 3-5mm slices and place nicely next to each other on top of the goat cheese. Sprinkle with sea salt and black pepper and drizzle some olive oil on top.

Bake for 45-50 minutes, until the pasty is golden and tomatoes have dried up a little.Before serving, scatter some more oregano leaves on top. Cut into squares and serve.

* my cheese was a bit crumbly, so I added a bit of olive oil and mixed it all with a fork

First, welcome back to the land of garlic lovers, Patricia! I can't imagine cooking or eating without it. And second, this tart looks absolutely beautiful and delicious. For another take, you might consider a little fresh spinach or rocket on top.

This looks really scrummie!!!! I may have to get some Puff pastry and some goats cheese today at the shop. I have a glut of tomatoes at the moment from the garden and this would use up a few. Thanks!!!!:)

Terry, I do use a garlic infused olive oil and it's wonderful.Thank you for your suggestions, but I think that the tomato and the cheese should be the stars in this tart. Other flavors would get in the way.

Tracy, you have got to! I'm sure you'll love it.

Cathy, thank you, darling!

Cynthia, I had two with the tart. ;)

Lorraine, thank you, sweetie! xoxo

Gigi, tks! :)

Vanille, you definitely should!Tks, darling!

Mark, that sounds like a good idea, I might use it next time. ;)

Lydia, I knew you would love this one.

Pille, I'm so glad you like my tart, sweetie! That is an amazing recipe, I had to try it! Tks for sharing!